Ghee, clarified butter

Ghee is a kind of clarified butter and is commonly used in India as well as other countries. Ghee has a smell of toffee and tastes like browned butter.

It is fantastic for frying since it can take much higher temperatures than butter before burning. .And a spoonful of ghee ontop of boiled vegetables or fried fish enhances the flavours tremendously!

You can store it in room temperature for well over a month, so it is perfect to have a jar handy by the stove!

In Sweden you can buy ghee in small jars and they are really expensive. Much better to make your own, it is so easy. Give it a try!

You need:

500 gr or 1 lb of butter (You can double or tripple the amount if you want)

A sauce pan

A cooking thermometer (I’m not sure what you call it in english…)

A strainer, or a filter.

Place your butter in the sauce pan.

Melt the butter on low heat.

Now let the butter gently simmer on a very low heat until it reaches a temperature of 239-248 degrees Farenheight. This will take about 2-3 hours. Your ghee is done when the milk proteins in the bottom of the pan have turned golden brown.

Remove the pan from the heat and let it rest for 15 minutes. The surface will be covered in a stiff foam.

Remove as much foam as possible with a spoon.

Now strain your ghee to get rid of the milk proteins. Use a strainer with very small holes or som kind of filter. I use a reusable coffee filter. The ones in paper clog up too quickly.

In India they use the milk proteins to make candy but I haven’t tried that yet 🙂

Pour your ghee into a clean jar.The ghee will be liquid and see tthrough as long as it is warm but will turn more solid and pale yellow once it cools off.